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In this food science activity, learners explore digestion and proteins by observing the action of meat tenderizer on luncheon meat.

In this nutrition activity, learners explore food labels and consider the nutritional value of foods. Learners also explore units of measurement commonly used on food labels.

In this activity, learners observe what happens when yeast cells are provided with a source of food (sugar). Red cabbage "juice" will serve as an indicator for the presence of carbon dioxide.

In this activity, learners compare and contrast their own skin (including the area covered) with that of an orange.

In this food science activity, learners conduct an experiment that demonstrates the importance of light to plants.

In this activity, learners use a microscope to examine three different microbes: bacteria, yeast and paramecia. Educator will need to prepare the yeast solution one day before the activity.

In this activity about combustion and energy, learners observe a burning candle in a sealed jar and the burning of white sugar.

In this food science activity, learners observe different plant-originated foods.

In this environmental health activity, learners grow and observe bread mold and other kinds of common fungi over the course of 3-7 days.

In this four-day activity, learners grow bacteria and/or fungi from a variety of locations and compare the results.

In this genetics activity, learners create imaginary creatures known as "Reebops" to explore the relationships between genes and inherited traits.